Preparation, Make 8 servings
- Promise Gluten Free Rustic White Sourdough Cob
- 4 tbsp butter or olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp chopped fresh or dried sage
- 3 sprigs thyme, stems removed
- 1 sprig rosemary, finely chopped
- ½ cup dried cranberries (optional)
- 1 cup chicken or vegetable broth
- Salt and Pepper
Dry Bread on Countertop: Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Leave out to dry the night before. OR Dry Bread in the Oven: Preheat oven to 200°c / 350° F. Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Bake in the oven until bread is dried out, about 20-30 minutes.
Preheat oven to 200°c / 350° F. and grease a 9”x13” baking dish.
Heat butter or oil in a large skillet over medium heat. Sautee onion and celery until translucent and fragrant, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Add broth and scrape up any brown bits on the bottom of the pan. Season with salt and pepper to taste.
Add vegetable mixture to bowl with cubed bread, chopped herbs, and dried cranberries (if using). Toss until well combined and transfer to prepared baking dish.
Cover tightly with foil and bake for 40 minutes. Remove foil and continue baking until the top is golden brown and crisp, about 30 minutes more.